A recent visit to Market Street resulted in this grocery bag (Organic Fire Roasted Diced Tomatoes, Sugar in the Raw, a sample packet of maple almond butter, whole bulbs of garlic, and whole nutmeg, since I’m trying to increase my use of whole ingredients, particularly herbs and spices).

Made this several weeks back. Every Sunday I make a point of having a crock pot meal. I prepare it Saturday night, set it on low, and we have our after-church dinner at home. This prevents us from spending so much money on going out after church, since I hate cooking on Sundays. This bowl of savory satisfaction is Buffalo Chili. I’m a good Texan and don’t typically like my chili with beans, but I decided to experiment with a can of organic pinto beans. This was very good, but my roots beg me not to use beans again.

14 oz can of pinto beans (I used Full Circle Organic. Can omit if desired)

8 oz low-sodium beef broth (I used Swanson 50% Less Sodium)

2 bell peppers, diced (I like using yellow and orange–makes for a more colourful chili)

1 poblano pepper, roasted and diced

1/2 cup chopped onions (I use frozen chopped onions and make it easy)

2 lbs of ground buffalo

1 tbsp chili powder

1/2 tbsp paprika

1/2 tbsp cayenne pepper

1/2 tbsp cumin

2 tbsp barbecue sauce (I use Jack Daniels Steakhouse variety)

Worcestershire sauce (I’ll be honest. I go to town with the Lea & Perrins. I never measure, but it might be in the ballpark of 1/4 cup)

kosher salt to taste

fresh ground black pepper to taste

If you prefer spicier, add hot sauce.

Serves 6.
Points value of 4

My new favorite snack! Cocoa Roasted Almonds!

I’ve been shamelessly munching on these, too. So addicting!

Over the Christmas vacation I went to Central Market in Southlake, TX. There I bought me some Boneless Bison Country Ribs, delicata squash, a few cinnamon sticks, and Fage Total 0% Greek yogurt. The ribs we grilled. They were good though next time they’ll see some oven action. The delicata squash I baked into fries with a little kosher salt. I’M IN LOVE. They’re little strips of buttery goodness. I hope Market Street has them…

Okay, this is the infamous Tri-Egg Scramble! This breakfast staple was born out of compromise. You see, Edgar is a bona-fide country boy who grew up eating real eggs, bacon tips, and biscuits with Crisco and butter every morning. In our house, I cook dinner and he cooks breakfast (since in the midst of my grogginess, I will always choose sleep over cooking). To appease both of us while I’m in “losing” mode with Weight Watchers, we’ve compromised on this recipe:

So one evening I was so eager for a good flatbread. I found a recipe for pita bread and amended it to be a good, chewy whole wheat pita, since the ones at the store are dry and tear oh, so easily. This was my first time making pita bread, so watching it PUFF! was so fascinating for me! (Comment if you want the recipe!) Makes 12 whole pitas, 2 points each, or 1 point per pocket.

Edgar and I at a local burger joint several evenings back. He had a big ol’ burger and I had a BLT. I gave him my top piece of Texas toast and one of my monstrous bacon strips. I inhaled the rest of the bacon-y goodness. I’m convinced almost everything is made better with good bacon.